Pasta & meatballs
Serves 4 Cost per serve $5.50
Time to make 25 min
1 tablespoon olive oil
1 x 400g packet store-bought extra-lean beef meatballs
1 large red capsicum, thinly sliced
2 x 400g cans no-added-salt chopped tomatoes
1 large bunch cavolo nero (or 2 bunches English spinach), trimmed, shredded
½ cup basil leaves
¼ cup grated parmesan
1 Set a deep non-stick frying pan over medium–high heat; heat oil. Add meatballs and capsicum to pan and cook, stirring gently, for 5 minutes, or until meatballs are brown and capsicum is tender.
2 Add tomatoes to frying pan with ¹⁄³ cup water; bring to the boil. Reduce heat to low; simmer, uncovered, for 10–12 minutes, or until sauce thickens slightly.
3 Meanwhile, cook fettuccine in a large saucepan according to packet instructions, adding cavolo nero (or spinach) to saucepan for last minute of pasta cooking time. Drain pasta and return to pan with meatballs and sauce; toss lightly.
4 Divide pasta and meatballs among 4 bowls, scatter with basil and parmesan, and serve.
Save time & re-energise Fettuccine & meatballs with ready-made meatballs & their iron!